Description
A classic and hearty Spaghetti Bolognese recipe featuring a rich, slow-simmered meat sauce infused with aromatic vegetables, tomato, and a splash of red wine. This comforting Italian favorite is served over perfectly cooked al dente spaghetti and garnished with Parmesan and fresh herbs for an irresistible meal.
Ingredients
Scale
For the Bolognese Sauce
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1 lb (450g) ground beef
- 1/4 cup tomato paste
- 1 can (28 oz) crushed tomatoes
- 1/2 cup red wine (optional)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- 1/4 cup whole milk or cream
For the Pasta and Garnish
- 12 oz (340g) spaghetti
- Grated Parmesan cheese, for serving
- Fresh basil or parsley, for garnish
Instructions
- Sauté Vegetables: Heat olive oil in a large skillet or saucepan over medium heat. Add chopped onion, carrot, and celery. Cook for 5–6 minutes until the vegetables are softened and fragrant.
- Add Garlic: Stir in minced garlic and cook for an additional 1 minute until fragrant but not browned.
- Brown the Beef: Add ground beef to the skillet, breaking it apart with a spoon. Cook until browned evenly. Drain excess fat if necessary to avoid greasiness.
- Develop Tomato Base: Stir in tomato paste and cook for 2 minutes to intensify the flavor.
- Add Tomatoes and Seasoning: Pour in crushed tomatoes and red wine (if using). Add dried oregano, dried basil, salt, and pepper. Stir well to combine all ingredients.
- Simmer the Sauce: Reduce the heat to low and let the sauce simmer uncovered for 25–30 minutes, stirring occasionally to thicken and develop deep flavors.
- Finish the Sauce: Stir in whole milk or cream and simmer for an additional 5 minutes. Taste and adjust seasoning as needed.
- Cook Spaghetti: In a separate pot, boil salted water and cook spaghetti until al dente according to package instructions. Drain well.
- Combine or Serve: Toss the cooked spaghetti with some of the Bolognese sauce or plate the pasta and spoon the sauce on top for serving.
- Garnish and Serve: Serve hot, sprinkled with grated Parmesan cheese and garnished with fresh basil or parsley.
Notes
- Using red wine is optional but adds depth to the sauce.
- For a richer sauce, use heavy cream instead of whole milk.
- Drain any excess fat after browning the beef to keep the sauce from becoming greasy.
- Simmering the sauce uncovered helps thicken it for better consistency.
- Leftover sauce can be refrigerated for up to 3 days or frozen for up to 3 months.
